Scrumptious Baked Potato Soup

• 1/4 cup butter or 1/4 cup margarine
• 1/2 cup chopped onion
• 2 minced garlic cloves
• 1/4 cup all-purpose flour
• 1 (14 1/2 ounce) can chicken broth
• 1 1/2 cups heavy cream
• 1 lb russet potato, baked (about 3 medium)
• salt, to taste
• fresh ground black pepper, to taste
• 5 slices bacon, cooked and crumbled
• 3/4 cup shredded cheddar cheese
• sliced green onion

1. Melt butter in large heavy bottomed saucepan over medium heat.
2. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until tender.
3. Stir in flour.
4. Gradually stir in broth and heavy cream.
5. Scoop potato pulp from one potato; mash. Add pulp to broth mixture.
6. Cook over medium heat, stirring occasionally, until mixture just comes to a boil.
7. Dice remaining potato skin and potato(es); add to soup. Heat through.
8. Season with salt and pepper. Top each serving with bacon, cheese and green onion.

butter, onion, garlic, flour, chicken broth, heavy cream, russet potato, salt, fresh ground black pepper, bacon, cheddar cheese, green onion

Taken from www.food.com/recipe/scrumptious-baked-potato-soup-381046 (may not work)